Heat a few drops of oil in a large nonstick skillet over medium-high heat. Add
the onion and saute until tender, about 8 minutes.

Add the diced cabbage and corned beef, cooking until warm, about 5 minutes. Add
1 cup of the beer to moisten, cooking until the liquid is reduced, about 10
minutes. The corned beef and onions should be quite tender; the cabbage should
still be a little crunchy. Transfer to a large bowl.

In a small bowl, combine the remaining 1/4 cup beer and the dry mustard, mixing
until smooth. Add the mustard mixture to the bowl with the corned beef mixture,
along with the blanched potatoes, Worcestershire sauce, chopped parsley and
bread crumbs, mixing well. Add salt, pepper and red pepper sauce to your taste.

Form into 4 balls, wrap in plastic and refrigerate until ready to cook.

Warm a 6-inch nonstick skillet with a few drops of oil over medium heat. Add one
corned beef hash ball into pan and press into a pancake with the back of a
cooking spoon.

Cook until well-browned on the bottom, 6-8 minutes. Turn over by placing a plate
over the skillet and inverting the hash onto the plate. Slide the hash back into
the skillet. Cook until the bottom is browned, about 5 minutes. Slide the hash
onto a warmed serving plate. Repeat with remaining balls.

In a small skillet over medium heat, stir together the 2 tablespoons dry
mustard, beer and sour cream just until warm. Remove from the heat and keep
warm.

To serve, position the poached egg atop the center of the hash. Garnish with a
sprig of parsley. Serve with the mustard sauce on the side.